Joined the HIVE BLOG CHAIN completely transformed my life. I find myself thinking differently now, and as a result, I have become more creative in the kitchen. I am experimenting with new garnishes and presentation techniques, and my family is enjoying my beautifully crafted dishes.
As Sri Lankan Buddhists, we often observe Poya day by consuming vegetarian food. Today, I prepared a delicious lunch, which included a flavorful curry.
If you're looking for a delicious and easy-to-make curry recipe that's not too spicy, you're in luck!
This Sri Lankan-style cashew nut curry is the perfect dish for you. The warm spices, creamy coconut milk, and tender cashew nuts create a mouthwatering combination that is sure to satisfy your taste buds. Plus, this recipe is vegan and gluten-free, making it a great option for anyone with dietary restrictions. In this blog post, we'll show you step-by-step how to make this flavorful and creamy curry using Sri Lankan spices. So, let's get started!
Ingredients
For Curry
Ball of cashew nuts
Bal of carrot cubes
Bawl of water
Ball of thick coconut milk
Pinch of curry leaves
1 Onions - half chopped
Two pods Garlic - half chopped
2- 3 Green chilly
For tempure
Little mustard seeds
2tbsp vegetable oil
Chopped garlic one pod
Red chilly 2- 3
To make this cashew nut curry, start by soaking 1 cups of raw cashew nuts in water for at least 3 hours, or overnight. Drain and rinse the cashew nuts before using them.
To make a delicious cashew nut curry, you will need a large pot. Begin by adding one bowl of cashew nuts to the pot. Next, add 1/2 teaspoon of turmeric powder, 1 teaspoon of curry powder, and 1 teaspoon of chili powder to the pot. Stir well to ensure that the cashew nuts are coated in the spices.
Next, add chopped onion, garlic, tomato, green chilies, and curry leaves to the pot. Season with a pinch of salt and pour in one bowl of water. Stir well to combine all the ingredients and cook for 5-6 minutes until fragrant.
Once the spices and vegetables have cooked for a few minutes, add cubes of carrot to the pot. Stir to combine everything together. Now, pour in one cup of coconut milk and stir well to ensure that the coconut milk is evenly distributed throughout the curry.
Bring the curry to a boil and then reduce the heat to low. Allow the curry to simmer for 15-20 minutes or until the cashew nuts are tender and the sauce has thickened to your desired consistency.
In a small pan, heat some oil over medium heat. Add mustard seeds, two finely chopped garlic cloves, and fry until the garlic turns translucent. Now, add three pieces of dry chili to the pan and fry for a little while longer.
Finally, add the contents of the small pan to the cashew nut curry and stir for another two to three minutes. This will help to infuse the flavors and spices of the mustard seeds, garlic, and chili into the curry.
Your delicious cashew nut curry is now ready to be served. Enjoy it with rice, naan, or any other side dish of your choice
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